Friday, March 19, 2010
Seafood Fridays: Salmon Recipes
Call me a traditionalist but to this day I never eat meat on Fridays. It's always seafood, pizza, soups and salads and that one day of meatless meals is not all that bad for one's health. So, we've come up with two salmon recipes for you this week. One is from our own kitchens and one is from Legal Sea Foods which was shared at the recent Salmon Tasting we attended. First up is Salmon and Spicy Soba Noodles.
Poached, flaked salmon.
As I've written before, I poach my marinated salmon fillets in the microwave. Yes, it's true! It works perfectly. Set the power at fifty percent and microwave 3-4 minutes, depending on the size of the fillet, flip and give it another 3-4 minutes. Once it slightly cools we flake the salmon with a fork.
You can find soba noodles at almost any grocery store these days. They are buckwheat noodles that cook in literally just a few minutes.
Once the noodles are cooked we add stir fry sauce and a few dashes of ponzu. The citrus lime really adds to the seafood flavor.
Add in the flaked salmon bits, corn and fresh slices of green onion and dinner is ready. How easy can you get?
Soba noodles, salmon, corn and green onion with sauce.
The next recipe was from the Oldways seminar we recently attended. This recipe is not always on the regular menu at Legal Seafoods but is available if you ask for it. Just tell them The Boston Foodie sent you. A ceviche is the easiest of all to make because there is literally no cooking at all. The citrus juices will literally "cook" the salmon for you.
Salmon Ceviche (Legal Seafoods Recipe)
12 Ounces salmon fillet, diced into 1/4" pieces
1/3 cup lime juice
3 tablespoons fresh squeezed orange juice
3 tablespoons pineapple juice
1 1/2 tablespoon jalapeno pepper, finely diced
2 tablespoons red bell pepper, finely diced
1 1/2 tablespoons red onion, minced
1 teaspoon garlic, minced
2 tablespoons cilantro tops, rough chopped
1 tablespoon extra virgin olive oil
1. Add fish, juices, peppers, onion and garlic to a bowl, mixing softly to coat with mixture.
2. Cover and refrigerate for 3-4 hours, mixing occasionally.
3. Add cilantro, olive oil and pinch of salt. Taste and re-season if necessary.
4. Serve on a large spoon (porcelain is nice) or in a chilled martini glass.